April 20, 2014
Prawn Kabab
Florence
Course Appetiser
Cuisine American
- 1 1/2 pounds prawn
- 2 bell pepper
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- salt to taste
- 1 tablespoon cooking oil
- 8 ounces cherry tomatoes
- 1 teaspoon lemon juice
De-vein and clean the prawns
Mix chili powder, salt, lemon juice, and turmeric powder with 1 tablespoon of cooking oil in a metal bowl
Marinate the prawns in the mixture
Let rest for 1 hour
While waiting, quarter the bell peppers and remove their seeds
Quarter the tomatoes
Spear the prawns, capsicum, and tomatoes onto the skewers. Alternate as you go
Place on hot grill and cook until well done, turning occasionally to avoid burning them
Serve Immediately
Comments Off on Prawn Kabab
Struffoli
Florence
- 3 large eggs
- 2 cups sifted flour
- 1 tablespoon softened butter
- 1/2 teaspoon baking powder
- 1 teaspoon sugar
- 1/2 cup sugar
- 1 cup honey
Whisk together the butter and eggs with 1 tsp of sugar until foamy
Sift flour together with baking powder
Stir flour and baking powder into the egg mixture
Use your hands to kneed the mixture into a soft dough
Quarter the dough and place on a floured cutting board
Roll each piece of dough into a rope about the size of your index finger and 12 inches long
Cut each rope into 1 inch pieces
Toss the rope pieces with flour and shake off the excess, you only need a light coating
Using a deep saucepan, heat 3 inches of vegetable oil to 375F
Place a couple of your struffoli into the pan at a time and fry until golden brown and puffed
Use a slotted spoon to transfer struffoli to a paper towel and allow to drain
Combine 1/2 cup sugar and the honey in a large saucepan
Heat over low heat, stirring until the sugar has dissolved then keep at a low heat.
Add your fried struffoli balls a few at a time
Use a wooden spoon to turn your struffoli to coat all sides of them with your honey and sugar mixture
Remove the struffoli from the pan and transfer them to a large plate
Using wet hands, build a pyramid with the balls
Sprinkle the pyramid with colored sprinkles and let stand for 1 to 2 hours
When it is cool, just break of pieces with your hands and enjoy
Comments Off on Struffoli
Sweet And Sour Meatballs
Florence
- 1 pound turkey mince
- 2 ounces breadcrumbs
- 1 onion -- peeled and chopped
- 1 teaspoon Chinese five spice
- salt and pepper
- 1 tablespoon oil
- 1 onion -- peeled and sliced
- 2 carrots -- cut into thin stick
- 1 green pepper -- deseeded and
- 1/2 pint chicken stock
- 1 tablespoon tomato ketchup
- 2 tablespoons demerara sugar
- 2 tablespoons malt vinegar
- 8 ounces pineapple chunks
- 2 tablespoons cornflour
- 4 ounces bean sprouts
- chopped spring onions or -- snipped chives
Combine turkey mince with chopped onion, Chinese Five Spice, breadcrumbs, and seasoning
Roll into 16 balls
Add Ketchup, vinegar, stock and demerara sugar
Bring to a boil and then reduce to a simmer
Add turkey balls, cover and simmer for 20 minutes
Drain the juice from the pineapple and sit it aside
Blend the pineapple juice with the cornflour
Remove turkey balls from the sauce and place on your serving dish
Stir the cornflour mix into the sauce
Stir constantly while bringing to a boil
Reduce heat and let simmer until sauce is thick and clear
Stir pineapple chunks and brean sprouts into the sauce mix
Pour sauce over meatballs
Sprinkle chives or spring onions on top of the meatballs and enjoy
Comments Off on Sweet And Sour Meatballs
April 19, 2014
Italian Calzones
Florence
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Entree
Cuisine Italian
- 1 pound frozen white bread dough
- 1 pound lean ground round beef
- 1/2 cup chopped mushrooms
- 1/2 cup finely chopped onion
- 1/4 cup chopped green bell pepper
- 1/2 cup evaporated skim milk
- 3 tablespoons fine dry bread crumbs
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon crushed red pepper
- 1 teaspoon crushed fennel seed
- 3 cloves minced garlic
- 3/4 cup tomato sauce
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1 tablespoon butter
- vegetable cooking spray
Thaw out bread the dough
Combine the ground round and next 9 ingredients in a large skillet and stir well
Stir mixture over medium heat for 10 minutes or until meat is browned
Add sugar, 3/4 cup tomato sauce, and salt
stir occasional for the next 6 minutes
Remove from heat and let mixture cool slightly
Cut dough into 8 equal portions
Cover the dough and take out 1 portion at a time
roll portion to 1/8-inch thickness and repeat with the other 7 portions
Coat a large baking sheet with cooking spray, place each portion on it spreading them into 6-inch circles using your fingertips coated in flour
Using a spoon, place 1/3 cup of the meat mixture onto one half of each dough circle
Moisten the edges of the dough with water and fold the dough over the filling
Us a fork to seal the edges together
Using a pastry brush, lightly coat the Calzones with butter
Pre-heat over to 375F
Place baking sheet in over and bake for 20 minutes or until golden brown
Remove Calzones from oven
Use your pastry brush to again lightly coat the Calzones with butter
Serve immediately
Comments Off on Italian Calzones
Shell Pasta Salad
Florence
Course Side Dish
Cuisine American
- ***DRESSING***
- 1/2 - 16 oz. Bottle of Italian Dressing
- ***SALAD***
- 1 pound small pasta shells
- 1/4 pound provolone cheese
- 1/4 pound hard salami
- 1/4 pound pepperoni sausage
- 3 green peppers
- 3 ribs celery
- 2 small onions
- 1 can black olives
- 1 7 ounce jar green olives
- 3 tomatoes
***SALAD***
Cook and drain the small pasta shells
Cube the provolone cheese
Dice the hard salami, pepperoni sausage, green peppers, celery, and onions
Slice the black olives and the green olives
Chop the tomatoes
Place all salad ingredients except the tomatoes into a large wooden bowl
Add the dressing and toss
Cover and place in refrigerator for at least 24 hours before serving
Remove from fridge
Toss with tomatoes and enjoy
Comments Off on Shell Pasta Salad
Cucumber Salsa
Florence
Makes about 3 cups of salsa
Course Condiments
Cuisine American
- 1 cup sour cream
- 1 cup plain yogurt
- 1/4 cup snipped parsley
- 1/4 cup fresh snipped cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 2 cucumbers
Pare, de-seed, and coarsely shred the cucumbers
In a large bowl, mix all ingredients
Cover and and place in fridge for about 2 hours or until chilled
Comments Off on Cucumber Salsa
April 18, 2014
Deluxe Salmon Spread
Florence
Course Seafood
Cuisine American
- 1 pound cooked salmon
- 1 cup mayonnaise
- 2 tablespoons diced green pepper
- 2 tablespoons diced pimento
- 2 teaspoons lemon juice
- 1 teaspoon tarragon
- 1 teaspoon horseradish
- 1 teaspoon chopped dried dill
Put mayonnaise, pepper and pimento into blender on low until smooth.
Empty blender into bowl and mix well with the rest of the ingredients.
Chill and server with bread or crackers.
Comments Off on Salmon Spread
Spicy Dip For Vegetables
Florence
Course Dip
Cuisine American
- 1/4 cup seedless raisins
- 1 cup cottage cheese
- 2 tablespoons vinegar
- 1/2 small diced onion
- 1 teaspoon chile powder
- 1/2 teaspoon curry powder
- 3/4 teaspoon salt
- 1/8 teaspoon black pepper
Place raisins in bowl and cover with hot tap water
Let stand 10 minutes
Blend together cottage cheese, vinegar, onion, chile powder, curry, salt and pepper.
Drain raisins.
Add raisins to blender.
Cover and blend at high speed until smooth and creamy.
Chill and server with your selection of your favorite vegetables.
Comments Off on Spicy Vegetable Dip
Heath Bar Pie
Florence
Course Dessert
Cuisine American
- 1 package crushed chocolate wafers
- 1 teaspoon almond or vanilla extract
- 1/3 cup melted butter
- 1 pint softened chocolate ice cream
- 1 cup peanut butter chips
- 1 pint softened vanilla ice cream
- 3 chopped health bars
- **HOT FUDGE SAUCE**
- 2 cups semi sweet choc. chips
- 1 cup whipping cream
- 1/3 cup corn starch
In a medium bowl, mix together cookies, melted butter and extract of your choice.
Use mixed to press in to a buttered pie pan to make a crust.
Preheat oven to 350°F
Bake crust for 7 minutes
Let cool, placing in freezer for approximately 20 minutes.
Remove from freezer and spread chocolate ice cream over bottom of crust.
Sprinkle peanut butter chips evenly on top of the ice cream.
Freeze for 20 minutes or until firm.
Remove from freezer and spread vanilla ice cream over top.
Sprinkle chopped Heath bars on top.
Store in freezer.
Serve with Hot Fudge Sauce.
**HOT FUDGE SAUCE**
Melt the chocolate chips in a double boiler
Add whipping cream and corn starch
Mix together
Server on top of pie.
Comments Off on Heath Bar Pie
Fruit Dip
Florence
Course Dip
Cuisine American
- 1 - 7 oz container of marshmallow fluff
- 1 - 8 oz package cream cheese - softened
Comments Off on Fruit Dip
April 17, 2014
Scrabbled Eggs
Florence
Course Breakfast
Cuisine American
- 2 Eggs
- 1/8 cup milk
- 1/8 cup red onion
- 1/8 cup Sweet Bell Pepper
- Dash Salt & Pepper
- 1 tablespoon butter
Saute Onions and Peppers together in olive oil with a little salt and pepper until tender.
Whisk together Eggs, milk, salt and pepper.
Melt butter in pan.
Add egg mixture to pan with onions and peppers.
Use fork and keep stirring eggs until done.
Comments Off on Scrabbled Eggs
Southern Omelette and Cheese Sauce
Florence
Course Breakfast
Cuisine American
- **CHEESE SAUCE**
- 1 tablespoon butter
- 1 tablespoon starch
- 1 cup milk
- 1/8 teaspoon salt
- 1/8 teaspoon white pepper
- 1/4 cup cheese -- shredded
- **OMELETTE**
- 3 Eggs
- 1/8 cup red onion
- 1/8 cup Sweet Pepper red, yellow or orange, because they are sweeter
- 1/8 cup milk
- Salt
- Pepper
- 1 tablespoon butter
Heat butter in a small skillet.
Add in starch.
Slowly add milk.
Cook stirring until sauce thickens.
Stir in salt and pepper
Add 1/4 cup cheese.
Still until all cheese is melted.
**OMELETTE**
Saute Peppers and Onions in olive oil until tender.
Whisk eggs, milk, salt and pepper.
Melt butter in pan.
Pour egg mixture in to hot pan.
Cook until eggs are done on 1 side and flip over.
Sprinkle onions and peppers on to 1 side of the omelette and then fold in half when cooked on other side.
Plate and cover with cheese sauce.
Comments Off on Southern Omelette and Cheese Sauce
« Newer Posts —
Older Posts »
